- Samosas, Moosewood p. 170
- Mushroom Curry, Moosewood p. 174
- Ben: First things first: the samosas were good, though the shell was more bready and less crispy than we're used to. These would be worth trying again. The curry, however, would not. I'm not sure what I was thinking when I picked out the recipe -- somehow I convinced myself that mushrooms, apples, coconut and curry spices would magically fuse into a delectable concoction. As I began cooking, though, I got a sinking feeling that the results might not even be edible. Fortunately the outcome was not so dire: the flavors were 'interesting', but too sweet and too fruity for my tastes.
- Carrie: Samosas were yummy! They took some time to make, but they weren't complicated at all. The dough was really nice -- I could see using it for other dumpling types, too. Yes, the curry was kind of odd -- mostly an apple flavor. We might want to consider a Thai curry with samosas next time, or something more Indian -- something with more sauce for dipping.
- Souffléed Bread Crumb Pudding, Everyone p. 294
- Marinated Sweet Potatoes and Broccoli, Moosewood p. 71
- Ben: The bread pudding is an old stand-by recipe and turned out as tasty as ever. The marinated veggies, though, was a recipe we were trying for the first time and came out superbly.
- Carrie: The marinated salad was excellent! I would consider this as a replacement to the "traditional" sweet potato dish at Thanksgiving -- it would add a flavorful dish that was cool and crisp, which would balance out the traditional hot dishes.
- Leftovers!
- Tacos
- Cauliflower-Cheese Pie with Grated Potato Crust, Moosewood p. 159
- Salad
- Carrie: The cauliflower-cheese pie was yummy! It really hit the spot. For future reference: may want to oil the pie plate a bit better and use a pie edge saver-type ring to keep the edges of the potato crust from getting over-baked.
- Pinto Bean Soup, Savory p. 113
- Mustard Greens with Tomatoes, Onions and Chilies, Savory p. 199
- Carrie: The soup was quite thin, which was a surprise. But it tasted good and the toppings really worked well together: green onions, pine nuts, and a bit of mint. The mustard greens were yummy (not quite as good as the kale with olives, though).
- Ben: Taste is paramount, but appearances do matter in food. The pinto bean soup had a pleasant flavor, but something about its color and consistency made me think of dishwater. When I tried pushing that image out of mind, what slipped in behind it was the movie scene where Oliver asks the heartless orphanage headmaster for "more gruel please". Neither association did much for my enjoyment of the soup.
- Swiss Rarebit, Enchanted p. 120
- Green Beans
- Carrie: The rarebit was tasty! We added a bit more cheese than the recipe called for and that made it thicker and harder to serve. The rye bread had a good flavor but a bit too soft -- a heartier bread would be even better.
Ideas & Possibilities:
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